Side Pannel
Triple Citrus Poppy Seed Muffins
Triple Citrus Poppy Seed Muffins
- Recipe Submitted by maryjosh on 12/14/2016
Ingredients List
- FOR THE MUFFINS:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- zest of 1 medium lemon
- zest of 1 medium lime
- zest of 1/2 medium orange
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup milk
- 2 large eggs, lightly beaten
- juice of 1 medium lemon
- juice of 1 medium lime
- juice of 1/2 medium orange
- FOR THE GLAZE:
- 1/2 cup confectioners’ sugar, sifted
- 1 to 1 & 1/2 tablespoons milk
Directions
TO MAKE THE MUFFINS:
Preheat the oven to 400°F. Grease or line 12 standard muffin cups.
Whisk together the flour, sugar, poppy seeds, baking powder, baking soda, salt, and the three zests. Make a well in the center of the mixture. Set aside.
In a separate bowl, combine the butter, milk, eggs, and three juices. Add to the flour mixture. Stir together, mixing just until combined.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full (using about 3 tablespoons of batter per cup).
Bake for 14 to 18 minutes, or until the edges are browned and a pick inserted into the center comes out clean.
Cool in the pan for 10 minutes. Then transfer the muffins to a wire rack to cool completely.
TO MAKE THE GLAZE:
Combine the confectioners’ sugar and 1 tablespoon of milk until thoroughly combined. If necessary, add more milk until the glaze is the desired consistency.
Drizzle the glaze over the cooled muffins.
Preheat the oven to 400°F. Grease or line 12 standard muffin cups.
Whisk together the flour, sugar, poppy seeds, baking powder, baking soda, salt, and the three zests. Make a well in the center of the mixture. Set aside.
In a separate bowl, combine the butter, milk, eggs, and three juices. Add to the flour mixture. Stir together, mixing just until combined.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full (using about 3 tablespoons of batter per cup).
Bake for 14 to 18 minutes, or until the edges are browned and a pick inserted into the center comes out clean.
Cool in the pan for 10 minutes. Then transfer the muffins to a wire rack to cool completely.
TO MAKE THE GLAZE:
Combine the confectioners’ sugar and 1 tablespoon of milk until thoroughly combined. If necessary, add more milk until the glaze is the desired consistency.
Drizzle the glaze over the cooled muffins.
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